Alma record. (Alma, Mich.) 1878-1928, 1887-04-29
HOUSEHOLD HINTS.
BUSTING ABOUT STOVES.


stoves and open fires may be done 10
advantage with a damp sponge. An
experienced housekeeper uses a large,
coarse sponge, once devoted to wash
ing carriages. Throw it into a pail Of
warm water, and add teaspoonful OF
spirits Of ammonia Squeeze it out as
dry as possible and pass it quickly and
lightly over the plain furniture. the
paint, the zinc, the corners Of the
carpets, the oilcloth. etc, rinsng out
occasionally 1t will remove every bit
OF dirt, and not merely dispense it into
the room. as a cloth or feather buster
too often does, and leave bright, shin
ing, clear surface that is very crafty
ing. While you have the pail in hand
you will find it easy 10 wipe of finger
marks or traces of that CRIME which
seems TO come, no one knows how, in
Winter. You give a cleansing touch
here and there to doors. CUPBOARD
shelves. or tables, with very little loss
of time, and without any Of that de-
liberate effort required for regular
cleaning.
CLEANING WOODWORK.
If the woodwork is not much soled
stretch it on frame and wash it over
with a quart of water into which ia
blespoonful of oxgall has been dropped.
II much soled wash with gin and soft
soap IN the proportion of quarter Of
a pound of soap to half pint of gin.
When carefully washed stretch the
work out to dry and iron on the wrong
side while 1t is still damp. If the wool
work is only faded and not dirty
stretch it on frame and sponge it with
a pint of warm water into which soap
the size of a walnut has been dropped
and teaspoonful of oxgall. Wash out
the mixture by spongng the work over
with plain warm water and leave IN
the frame until it is perfectly dry.
SNOW PUDDING.
One pint of mix, two tablespoonful
of cornstarch. whites of three eggs;
dissolve the cornstarch in little of tue
m TX, stir in a small half-cupful of sugar
in remainder Of milk, VIII oh place on
the fire; when 1t begins to boil str n
cornstarch; stir constantly till il be-
comes a smooth paste; now stir in the
whites of the eggs beaten TO ST II froth.
stir over the fire long enough 10 cook
the eggs, flavor and mould. Serve
cold with custard made of the yolk OF
the eggs. pint of milk and sugar and
havorng to taste When beating the
the whites of the eggs, pinch Of salt
hastens the stiffening.
DOLLY WARDEN CAKE.
This requires three eggs, two cups
of white sugar, three-quarters OF cup
of butter. one cup sweet milk. three
cups of sfted flour, two teaspoonfuls
baking powder; take half the mixture
and bake as two Jelly cakes To the rest
add tablespoonful of molaSSes, one
cup of chopped raisins and currants
mixed, one teaspoon.ul of allspice and
cinnamon. Put the cake together
when baked with jelly, currant or
lemon, and frost the top. If one wishes,
one of the white layers can be colored
pink with sugar sand or red jelly dis
solved.
SPONGE CREAM.
One pint of fresh milk. three table,
spoonfus Of Cox's gelatine, three table,
spooifuls of sugar, three eggs. Put
gelatine into cold milk. let it stand a
little while; put on stove and bring
milk TO boiling point, then add the
sugar and yolks of eggs which have
been well beaten together. Remove
from the tire and stir in the whites,
which have also been beaten stiff. Add
little salt and flavor to suit, and pour
into moulds, wet first so the cream Will
to ut easily.
MERsEBURG BISCUITS.
Take four ounces of butter, six
ounces of white sugar, seven ounces of
flour, one tablespoonful of fresh cream
and one egg. Make the above into
dough, working it well. Then roll it
out very thin, cutting it into pieces
two inches long and one broad.
Sprinkle the tops of the biscuits with
sugar and ground cinnamon. Bake in
quick oven, and when done they
should be light yellow-brown. II
put away in canister or jar they
viii keep a long time soft.
SWEDISH ROLLS.
Seven cups of flour, one pint of milk
boiled. When cool. add one-half cup
of butter, one-quarter cup sugar, one
egg, one-half compressed yeast cake.
For tea set them to rise at eight clock
in the morning. AT p. NJ roll them
out about an inch thick; put a small
piece of butter on one side; fold them
in halves; put them in your pan little
apart, and let them rise till time 20 bake
for tea.
COLD LEMON PUDDING.